CHEMISTRY EXTENDED ESSAY - COnnecting · PDF fileCHEMISTRY EXTENDED ESSAY “Determining...

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CHEMISTRY EXTENDED ESSAY

“Determining the acidity levels of certain types of tomato products with the process

of titration and to determine which product of tomato is more suitable to the human

body”

Simay Arslan

D1129073

Session: May 2010

Supervisor: Serenay Tarhan Güler

TED Ankara Collage Foundation High School

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Abstract:

The aim of this practical is to determine the acidity levels of certain types of

tomato products with the process of titration and to determine which product of tomato is

more suitable to the human body. I have chosen to search which product of commercial

tomato is more suitable to the human body, because I was curious about this subject.

Tomatoes, ketchup and tomato paste are nutrients that are quite common in daily life. I

wanted to search the acidity of such product that we use a lot. Therefore I have searched

tomato products’ pH in order to indicate which product is more suitable to the normal pH

level of our blood.

At first, I have searched what percentage of each tomato products that are tomato

juice, ketchup and tomato paste, contain any kind of acid. Then I have tried to indicate

which one is the most harmless to the human body. For reaching a conclusion I focused

on the normal blood pH of human body and I have tried to obtain the best commercial

tomato product for normal regulation of acidity in human body.

I have chosen to use the method titration in the experiment. The reason why I

choose titration is that, both qualitative and quantitave results could be obtained from it. I

have predicted that tomato paste is going to be the less harmless. In fact, the pH values

were close to each other, but most suitable tomato product is tomato paste according to

my experiment. Therefore my predicted result proven.

Word count:258

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CONTENTS

Abstract…………………………………………………………………..2

Research Question……………………………………………………….4

Background Information………………………………………………..4

Information on Normal Blood Ph…………………………………5

An Introduction About Acids and Acid-Base Titration…………..6

Facts About Tomato………………………………………………8

Experiment……………………………………………………………….8

Hypothesis…………………………………………………….…..8

Prediction……………………………………………………….…9

Materials…………………………………………………………..9

Variables.………………………………………………………….10

Procedure………………………………………………………...10

Data Collecting…………………………………………………………..12

Data Processing………………………………………………………….13

Error Propagation……………………………………………………….18

Conclusion and Evaluation……….……………………………………..21

Appendix………………………………………………………………….24

Nutrients of tomato………………………………………………..24

Calculations………………………………………………………..25

Bibliography………………………………………………………………33

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Research Question:

Tomato is an acidic substance but what percentage of each tomato products that

are tomato juice, ketchup and tomato paste, contain any kind of acid? And which one is

the most harmless to the human body?

Background Information:

During the experiment my aim was to determine the percentage of the acids in

tomato products, so properties of the acids is the main deal of my essay. Therefore it is

needed to give some information about acids.

According to the modern acid definition, which is known according to the Lewis

definition is that; acids are the substances that accepts electron, and bases give electron.

Substance’s being an acid is mentioned, but this information is not enough to

define a molecule as acid. Acid character could be observed when a molecule has H-X

bonds, it should ionize to form positive +1 ion which is not enough because of the fact

that H does not ionize, and molecules with non polar bonds can not be acids. In addition,

acids could be strong and weak. As tomato products are composed of weak acids, the

properties of weak acids are important for the information of the experiment. A weak

acid is an acid that dissociates incompletely and does not release all of its hydrogen in a

solution. It does not completely donate all of its protons. The properties of acids and

character of acids are mentioned above. However the information about the regulation of

blood pH in human body is necessary as I am trying to dedicate the most harmless tomato

product to the human body. Therefore, acidity of human body is important to find the

answer of my research question.

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Normal Blood pH

In order to reach the information of blood pH of the humankind, it is important to

give information about regulation of blood pH. And acid-base balance of blood is

necessary in order to survive. Therefore, it should be between 7.35 and 7.45 in order to

protect the brain from losing its ability to function normally. Therefore, regulation of

blood pH is necessary for human to continue his/ her standard body conditions.

The control of arterial CO2 tension by the central nervous system and the control

of the plasma bicarbonate by the kidneys stabilize the arterial pH by excreation of acid.

Under many circumstances, CO2 tension is 40 mmHg, however when this balance is

failed, then excreation provides the balance again. Therefore, it can be said that blood pH

could be stabilized by respiratory factors.

On the other hand, the kidneys regulate plasma; HCO3- by reabsorbtion of filtered

HCO3- , formation of titratable acid and excreation of NH4

+ in urine. Kidneys dealing

with the process as; distal nephron reabsorbs the remainder and secretes protons in order

to stabilize the blood pH. These secreted protons are represented in the urine as

titratableacid and NH4+.

To sum up , regulatory responses which include chemical buffering, control of

CO2 tension by respiratory system and providing the balance of pH by the mechanism of

kidneys are in order to maintain pH between 7.35 and 7.45.

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← Buffer taking

up excess H+ Buffer releasing H+→

H-Hb ↔ Hb- + H+

Prot-H ↔ Prot- + H+

H2PO4- ↔ HPO4

2- + H+

Table 1 : demonstration of pH regulation mechanism of buffers in human blood.

An Introduction about Acids and Titration:

As my ambition is to determine which product of tomato is more suitable to the

human body, the acidity of those products will be obtained and compared to the normal

blood pH. Thus the method that is going to be used in the experiment is important.

Titration is one of the most understandable and useful method for dedicating the acidity

of solutions. Therefore it is needed to explain titration before hand to obtain more

comprehensible experiment.

In an acid-base titration is the process that weak acids react with bases. During the

reaction equivalence occurs; which is actually shows that moles of acid and base become

equal. Therefore, at the end there is an acid and its conjugate base in the Erlenmeyer

flask. And the process is called titration.

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As my experiment is dealing with organic substances and organic acids in those

substances too, the points about organic acids in fruits and vegetables is important.

Organic acids are acids that their structures based on carbon skeletons. Formic acid,

acetic acid, propionic acid, butyric acid, Fumaric acid, sorbic acid, citric acid and their

salts are the major organic acids.

“Organic acids are of great significance in plants. As intermediates in the metabolic

processes of the fruit, these acids are directly involved in growth, maturation, and

senescence. Fruit juices have a low pH, because they contain high levels of organic

acids. The total acid content varies widely, from approximately 0.2% in pear juice to

0.8% in lime. Organic acids also influence the growth of microorganisms in fruit and

vegetable juices and therefore affect the keeping quality of the product. At proper levels

certain acids are inhibitory to most bacteria as Enterobacter, Proteus, and

Pseudomonas. Another aspect of organic acids is their influence on the sensory

properties of juice and vegetable products. As acids have a characteristic sour taste, they

are responsible for the fresh, tart taste of fresh fruits and their processed products. Color

is also related to the type and level of acids present in the product.”

(Dr. James Gallander, Department of Horticulture, Ohio State University

Resource: The Science Workbook: Student Research Projects in Food-Agriculture-

Natural Resources, 1985 Edition, College of Agriculture, Ohio State University)

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Facts about Tomato:

Related to the statistical data which is given in the appendix, it could be

concluded that the most abundant acids are aspartic acid and glutamic acid in

‘Lycopersicon Esculentum’.

Aspartic acid and glutamic acid are amino acids and they have the pKa 4.0.

Thus, in the process of titration, the potassium hydroxide will be used as an indicator.

Experiment:

Potassium hydroxide is a compound which is very basic substance. Its property is

that they could form alkaline which are strong. Because of this, it is easier to observe

changes in the titration by using KOH as a titrant. Therefore KOH will be used as a base

in the titration.

Bromothymol blue acts as a weak acid in solution. Therefore it will be used as an

indicator. And in the process of titration the solution color will turn into green because of

bromothymol blue.

Hypothesis:

As Lycopersicon Esculentum includes glutamic and aspartic acid in the grams of

0.313 grams and 0.118 grams, the Lycopersicon Esculentum products sold in groceries

and supermarkets have acidic features.

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Prediction:

Due to Lycopersicon Esculentum’s acidic properties, if solutions of Lycopersicon

Esculentum products are neutralized with KOH by titration, they will give green color

with the indicator bromthymol blue.

Materials:

A variety of commercial Lycopersicon Esculentum products

Tomato juice

Ketchup (TAT Ketcap)

Tomato paste (TAT Domates Salcası)

Bromthymol blue (100 mL± 1)

1 M KOH (100 mL ± 1)

Test tubes (50 mL ± 1) x 10

Beaker (500mL ± 1) x 3

Erlenmeyer (50 mL ± 1) x 2

Burettes (50 mL ± 1) x 5

Burette Stand

Thermometer (0.0 – 100.0 °C ± 0.1)

Hygrometer

Pressure-meter

Variables:

Dependent variables: Acid amount in commercial tomato products

(Lycopersicon Esculentum products)

Independent variables: Lycopersicon Esculentum products sold in groceries and

supermarkets

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Constant variables:

1. Amount of water which is used to prepare solutions from Lycopersicon Esculentum

products ; by using a graduated cylinder. Because solutions are needed in order to make

titration, so materials should be aqueous.

2. Humidity; by measuring the humidity of the air regularly with a hygrometer.

3. Temperature; by measuring the temperature of the environment regularly with a

thermometer. And also water bath is used in order to provide the constant temperature

during titration. Because change in temperature may change the validity of chemical

reaction.

4. The amount of the indicator, same amount of indicator (4 drops) is used for each trial.

5. In order to prepare solutions, same amount of Lycopersicon Esculentum products is

used (approximately 10 grams).

6. Pressure is going to be constant as the laboratory used is same; so there is not any

difference of altitude.

Procedure:

I have determined the molarity of an acid by finding out exactly how much base

which is KOH of known concentration is required to neutralize it. As neutralization point

is that the color of the solution turns into green from reddish. In order to do this,

I have measured the acid which is the solutions of tomato products that was

prepared with equal mass of pure water, into an Erlenmeyer flask.

Then, I have added the KOH from a burette until it has reacted with the acid and

neutralized it.

I have used burettes as they measures volumes with great precision.

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I have used the indicator bromthymol blue as its color has changed when acidity

changes and reaches the equivalence point where the acid and KOH are

neutralized.

1. Clean and DRY beaker.

2. Put about 100 mL of tomato product into the beaker.

3. Clean burette with detergent and a long brush.

4. Pour about 5 mL KOH solution into the burette.

5. Rinse some of the acid through the tip, then hold the burette horizontally

and allow the acid to rinse all sections of the burette. Drain and discard the

base.

6. Fill the burette with KOH to above the graduations at the top. Drain some

so the tip is filled with base.

7. Clean an Erlenmeyer flask and rinse it with distilled water.

8. Read the burette to find the place where the meniscus of the KOH solution

is found and record this as the initial reading of KOH. (All measurements

should be recorded to the nearest 0.1 mL.)

9. Add approximately 15 mL of acid to your flask. Subtracting the initial

reading from the final reading will give you the volume of KOH added to

your flask.

10. Add 2 or 3 drops of bromthymol blue indicator to the acid in the flask.

In this process ne change in color will appear.

11. Titrate by adding the base to the acid until one drop turns the solution

green for at least 10 seconds.

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12. The faintest shade of green color that persists indicates the end point. Be

sure to swirl the flask while adding the base. It is in order to rinse the sides

of the flask down with distilled water shortly before the end point.

13. Record the burette reading of the base.

14. Subtracting initial from final readings will give you the volume of base

added. And the molarity of base is known which is 1.0 M.

15. Calculate the molarity of the acid with the equation; Volume of base

added x Molarity of base added = Volume of acid solution x Molarity of

H+

16. Repeat the processes 1-15 for 4 trials and for other solutions.

Data Collection:

Tomato

product

Trial #

Tomato juice Ketchup Tomato paste

Volume of KOH

used per trial

(± 0.1) ml

1 11.0 9.0 8.0

2 8.0 12.0 10.0

3 10.0 11.0 11.0

4 12.0 10.0 9.0

Table 1: Volume of KOH used (± 0.1) ml per each trial for different solution of

tomato products.

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Data Processing:

When I have added enough base to neutralize the acid and then just one more drop to

make the solution basic, the Bromthymol blue turns green, alerting that neutralization has

been accomplished. This point, called the equivalence point, the number of moles of base

I have added is equivalent to the number of moles of acid in the flask. At this point I

record the volume of base added. Once I know this volume, I multiply it by the base

molarity to calculate the moles of base required for neutralization;

Volume of base added x Molarity of base added = Volume of acid solution x Molarity of

H+

Tomato juice:

Calculations for Tomato Juice are stated in Appendix.

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-0.12

-0.1

-0.08

-0.06

-0.04

-0.02

0

0.02

0 1 2 3 4 5

trials

pH

pH

Poly. (pH)

Graph1: Graph shows the calculated pH values of tomato juice.

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Picture 1: Calculation of average pH value of tomato juice in Microsoft Excel.

Ketchup:

Calculations for Ketchup are stated in Appendix.

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-0.1

-0.08

-0.06

-0.04

-0.02

0

0.02

0.04

0.06

0 1 2 3 4 5

trials

pH

pH

Poly. (pH)

Graph 2: Graph shows the calculated pH values of ketchup and the best line of

the pH values calculated.

Picture 2: Calculation of average pH value of ketchup in Microsoft Excel.

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Tomato Paste:

Calculations for Tomato Paste are stated in Appendix.

-0.06

-0.04

-0.02

0

0.02

0.04

0.06

0.08

0.1

0.12

0 1 2 3 4 5

trials

pH

pH

Poly. (pH)

Graph3: Graph shows the calculated pH values of tomato paste.

Average pH value for tomato paste solution = 0.04 ± 1.18%

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Picture 3: Calculation of average pH value of tomato paste in Microsoft Excel.

Error Propagation:

All of the tomato samples used in the experiment has the same percent

composition of glutamic acid on their labels, which is 0.3 %. The average experimental

values of each different kinds of vinegar will be compared to the theoretical value of 0.3

%.

For tomato juice: -111.2 %

For ketchup: -112.8 %

For tomato paste: -87.2

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Table 2: Calculated results in the experiment.

Commercial

tomato

product

Trials Volume

of KOH

used

(±0.1

ml)

Molarity

of KOH

used

(±0.1

M)

Volume of

commercial

tomato

product

used(±0.1

ml)

Temperature

of the

medium

(0.1C)

pH

(0.01)

Mean Percentage

error %

Tomato

juice

1 11.0 1.0 10.0 23.0 -0.04 0.040 -87.2

2 8.0 1.0 10.0 23.0 0.10

3 10.0 1.0 10.0 23.0 0.00

4 12.0 1.0 10.0 23.0 0.00

Ketchup 1 9.0 1.0 10.0 23.0 0.04 -0.035 -111.2

2 12.0 1.0 10.0 23.0 -0.08

3 11.0 1.0 10.0 23.0 -0.04

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4 10.0 1.0 10.0 23.0 -0.08

Tomato

Paste

1 8.0 1.0 10.0 23.0 0.10 -0.040 -112.8

2 10.0 1.0 10.0 23.0 0.00

3 11.0 1.0 10.0 23.0 -0.04

4 9.0 1.0 10.0 23.0 0.10

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Conclusion and Evaluation:

In the experiment, my aim was to determine the acidity levels of certain types of

tomato products with the process of titration and to determine which product of tomato is

more suitable to the human body. Thus, I have done titration with the Lycopersicon

esculentum products and calculated their pH in order to find out which Lycopersicon

esculentum product is more suitable to the human body in case of being appropriate to

the blood pH level.

In the titration, both titrant and analyte are required to be aqueous, or in a solution

form. If the sample is not a liquid or solution, the samples must be dissolved. If the

analyte is very concentrated in the sample, it might be useful to dilute the sample. The

reason is that; in titration, the samples used should be aqueous in order to maintain the

method work with less error. Therefore, I have added 50 mL of pure water into the

Lycopersicon Esculentum products.

I took an Erlenmeyer flask and I put 50 mL of Lycopersicon esculentum product

solution and three drops of indicator bromthymol blue. Then I put 1M KOH into the

burette until it is full of KOH. I have controlled the quantity of KOH which I have added

to the Erlenmeyer flask, so I indicated the equivalence point as the color of the

Lycopersicon Esculentum product turned to green from red. This also showed me that it

is the neutralization point of the KOH and Lycopersicon esculentum product. Then I have

read the change in the volume of KOH by reading the scale on the burette. As I knew that

the concentration of KOH is 1M, I have used the equation Volume of tomato paste

solution x Molarity of H+= Volume of KOH x Molarity of KOH in order to calculate the

molarity of the Lycopersicon esculentum product and its pH.

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As I mentioned ‘And acid-base balance of blood is necessary in order to survive.

Therefore, it should be between 7.35 and 7.45 in order to protect the brain from losing its

ability to function normally.’ according to my research. Then I could conclude which

Lycopersicon esculentum product is more suitable to the human body. As the average

acidity of tomato juice is -0.035, ketchup is -0.040 and tomato paste is 0.040. Then it is

obvious that the pH value of tomato paste is the closest pH value to the normal blood pH

of human being. Therefore it could be less harmful to the human body in the aspect of

acidity.

However, there could be some failures in the experiment that affect the validity of

data. One of them could be time failure could cause the failure as there is a reflex time for

stopping the chronometer. The solution could be to repeat the treatments.

In addition, temperature of the medium could change because of the heat loss. In

order to prevent this happening, water bath should be used. Therefore heat loss could be

at minimum level.

Besides, there could be some differences between tomatoes chosen and also

tomatoes in the tomato products used, originated from the structure of the plant.

Also, intensity of light changes during the eight hour period, therefore all trials

should have the same conditions, as they should be next to the window, each next to the

another one.

On the other hand, there could be a CO2 yield during the titration in test

Erlenmeyer flask. CO2 yield affects the pH of the medium, so the controlled variable

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could not be stable. Therefore, the reaction’s pH should be recorded for a fixed period of

time and buffer solution should be added to the solutions in the test tubes.

Amount of pure water added to the solutions, I order to dilute them should be a same

amount. On the other hand, choosing another type of Lycopersicon esculentum product

can eliminate this source of error. • Before hand, it is possible that the conditions during

growth of all tomatoes could not be exactly same. Therefore, their quality may change by

the means of their minerals and chemicals.

By doing this experiment I have helped people in the case that we are using the

products of tomato in daily life. From now, we know that the most suitable product of

tomato to our normal body conditions is TAT tomato paste. Therefore, it could be the

commercial tomato product we choose to consume. The aim of the experiment is

eliminated, then results could be more accurate. However, aim of the experiment is

achieved and the hypothesis ‘As Lycopersicon Esculentum includes glutamic and aspartic

acid in the grams of 0.313 grams and 0.118 grams, the Lycopersicon Esculentum

products sold in groceries and supermarkets have acidic features.’ is proven to be correct.

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Appendix:

Table: Nutrients of Lycopersicon Esculentum.

Nutrient Units

Value per

100 grams of

edible portion

Sample

Count

Std.

Error

Amino acids

Tryptophan g 0.006 0

Threonine g 0.021 0

Isoleucine g 0.020 0

Leucine g 0.031 0

Lysine g 0.031 0

Methionine g 0.007 0

Cystine g 0.011 0

Phenylalanine g 0.022 0

Tyrosine g 0.015 0

Valine g 0.022 0

Arginine g 0.021 0

Histidine g 0.013 0

Alanine g 0.024 0

Aspartic acid g 0.118 0

Glutamic acid g 0.313 0

Glycine g 0.021 0

Proline g 0.016 0

Serine g 0.023 0

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Calculations:

Calculations of Tomato Juice:

Trial #1:

Volume of tomato juice: 10.0 (± 0.1) ml

Volume of KOH: 11.0 (± 0.1) ml

Molarity of KOH: 1.0 (± 0.1) M

Molarity of H+ is unknown

Volume of tomato juice x Molarity of H+= Volume of KOH x Molarity of KOH

(10.0 ± 1.0%) x Molarity of H+= (11.0 ± 0.9%) x 1

Molarity of H+= 1.1 ± 1.9% M

-log (molarity of H+) = pH

pH= -0.04 ± 0.28%

Trial #2:



Molarity of KOH: 1 M


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(10 ± 1.0%) x Molarity of H+= (8.0 ± 1%) x 1

Molarity of H+= 8.0 ± 2% M


pH= 0.10 ± 0.3%

Trial #3:






(10 ± 1.0%) x Molarity of H+= (10 ± 1%) x 1

Molarity of H+= 1 ± 2% M


pH= 0.0 ± 0.3

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Trial #4:


Volume of KOH: 10 (± 0.1) ml




(10 ± 1.0%) x Molarity of H+= (10 ± 1%) x 1

Molarity of H+= 1± 2% M


pH= 0.0 ± 0.3%

Average pH value for Tomato Juice= -0.035 ± 1.18%

Calculations of Ketchup:

Trial #1:

Volume of ketchup solution: 10.0 (± 0.1) ml

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Volume of ketchup solution x Molarity of H+= Volume of KOH x Molarity of KOH

(10 ± 1.0%) x Molarity of H+= (9 ± 1%) x 1



pH= 0.04 ± 0.30%

Trial #2:






(10 ± 1.0%) x Molarity of H+= (12 ± 0.8%) x 1


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pH= -0.08 ± 0.26%

Trial #3:






(10 ± 1.0%) x Molarity of H+= (11 ± 0.9%) x 1



pH= -0.04 ± 0.28%

Trial #4:



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(10 ± 1.0%) x Molarity of H+= (12 ± 0.8%) x 1



pH= -0.08 ± 0.26%

Average pH value for ketchup solution= -0.04 ± 1.10%

Calculations of Tomato Paste:

Trial #1:

Volume of tomato paste solution: 10.0 (± 0.1) ml




Volume of tomato paste solution x Molarity of H+= Volume of KOH x Molarity of KOH

(10 ± 1.0%) x Molarity of H+= (8 ± 1%) x 1

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pH= 0.10 ± 0.30%

Trial #2:






(10 ± 1.0%) x Molarity of H+= (10 ± 1%) x 1

Molarity of H+= 1 ± 2% M


pH= 0.0 ± 0.30%

Trial #3:



Molarity of KOH: 1

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(10 ± 1.0%) x Molarity of H+= (11 ± 0.9%) x 1



pH= -0.04 ± 0.28%

Trial #4:






(10 ± 1.0%) x Molarity of H+= (8 ± 1%) x 1



pH= 0.10 ± 0.30%

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Bibliography:

1. Introductory Chemistry, Third Edition Steve Russo, Mike Silver, Pearson International Edition, third edition, 2007

2. Dr. James Gallander, Department of Horticulture, Ohio State University Resource: The Science Workbook: Student Research Projects in Food-Agriculture- Natural Resources, 1985 Edition, College of Agriculture, Ohio State University

3. <http://en.wikipedia.org/wiki/Titration> 4. Green, John; Damji, Sadru. Chemistry for Use with the International

Baccalaureate Diploma Programme Third Edition. 5. Shakhashiri, Bassam Z. Chemical Demonstrations Volume 3. Wisconsin:

University of Wisconsin, 1989 6. Zumdahl. Basic Chemistry Fourth Edition. Boston: Houghton Mifflin Company,

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use with the international Baccalaureate Diploma Programme Third Edition 8. <http://www.yenifrm.com/archive/proteolitik-bakteriler-t120732.html> 9. <http://www.answers.com/topic/bromothymol-blue-1> 10. <http://www.shodor.org/unchem/basic/ab/> 11. <http://www.science.uwaterloo.ca/~cchieh/cact/c123/titratn.html> 12. <http://www.chemguide.co.uk/physical/acidbaseeqia/indicators.html> 13. <http://www.ausetute.com.au/titrcurv.html> 14. <http://www.sparknotes.com/chemistry/acidsbases/titrations/section1.html> 15. <http://www.bbc.co.uk/dna/h2g2/A8819652 16. <http://www.math.unl.edu/~jump/Center1/Labs/Major%20Organic%20Acids%20

in%20Fruits.pdf > 17. <http://yuptutor.com/carbon-dioxide-and-blood-ph.html > 18. <http://www.thefruitpages.com/charttomatoes.shtml> 19. <http://www.uiowa.edu/~chemrev/chem-basic/acid_base.htm > 20. <http://www.chemie.de/lexikon/e/Titration/> 21. <http://en.wikipedia.org/wiki/Bromothymol_blue> 22. <http://medlibrary.org/medwiki/Potassium_hydroxide> 23. <http://www.bbc.co.uk/dna/h2g2/alabaster/A8819652 > 24. <http://www.slideshare.net/samrioglu/nutritional-databases > 25. <http://www.chemspider.com/Chemical-Structure.411.html > 26. <Submitted to Marquette University on 2005-09-13 > 27. <http://bestreferat.com.ua/referat/detail-16832.html > 28. <http://www.fugitt.com/trailall.htm > 29. <http://www.wordiq.com/definition/Phenolphthalein > 30. <http://www.basilmarket.com/forum/879689/5 > 31. <http://www.jberchten.com/Heating-Cooling-Curves.aspx > 32. <http://glossary.ivlproducts.com/CategoryView,category,Alpha_Guide_B.aspx

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